Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Mace | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one tablespoonful of butter
- twelve pounds of beef take one tablespoonful of allspice
- a piece of mace
- a large spoonful of brown sugar
- one tablespoonful of allspice
- six cloves
- mace
- cayenne
- pepper
- salt
- allspice
- cloves
Directions
Put the snapper in boiling water about one minute ; then lift out, take the skin and shell off and clean perfectly; then put in a pot with water sufficient to cover and boil until tender — salted, of course, to suit the taste ; take out the snapper and leave the liquor on to boil. Mix one tablespoonful of butter and two of flour until smooth, season with mace, cayenne pepper and salt, put in the pot and let it come to a boil, put in the snapper and leave for a few minutes ; add more or less flour, as you Uke it thick or thin, and some prefer a little wine.
SPICED BEEF. For ten or twelve pounds of beef take one tablespoonful of allspice, six cloves, a piece of mace ; pound in a mortar, add a large spoonful of brown sugar ; rub well into the beef ; then rub with saltpetre and salt ; turn and rub daily for ten days ; then boil six hours,